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59 Reviews

It probably would have been good if I had followed the recipe. But I didn't want the sugar so I used Spenda instead. As a result, it had a very nasty chemical taste.

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this helpful. Was it helpful to you? [Yes] [No]CindyLou01March 23, 2011

MY 9 year old daughter was recently diagnosed with type 1 diabetes, this recipe was perfect for thanksgiving, she was so happy!!! She can even have it for a snack with out extra insulin!!!

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this helpful. Was it helpful to you? [Yes] [No]Saige MarieNovember 25, 2010

Low Carbs and No Gluten - what a deal!!! Perfect for our family!

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this helpful. Was it helpful to you? [Yes] [No]bunnyuNovember 14, 2010

OMG!!! This is SO good! Just when I wanted to throw in the towel and quit my low carb lifestyle, this saved the day! This is such an easy recipe and it is so good. I preferred it served cold (after chilling in the refrigerator for several hours). Next time I make this I may use only 1/2 cup of the Splenda Sugar Blend, 3/4 cup made it even a little too sweet for me. I highly recommend this recipe especially if you are trying to get through the holidays without eating the "real" pumpkin pie, you won't feel left out with this one!

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this helpful. Was it helpful to you? [Yes] [No]lowcarbgirlNovember 07, 2010

Instead of baking this, I put it all into my small crockpot and cooked on high for one hour, then turned it to low for about another four hours while we went to the movies. I ussed fat-free milk and apple spices( threw out my old pumpkin ones) Serve it warm with a tsp of amaretto syrup over the top of each serving, then dusted with finely chopped walnuts. Ye, I made changes, but you were my inspiration,dojemi.

so easy to make. Low in carbs, sweet and of course--pumpkin. Any tips on keeping the top smooth rather than harder?

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this helpful. Was it helpful to you? [Yes] [No]mbear88January 05, 2010

I replaced the pumpkin with squash from my garden because we have a ton of it this year...really an actual ton. Even after giving a bunch away I'm still going to have more than I can use in the next year (that is fine, maybe next year won't be such a good year...). I replaced two of the eggs with egg whites, the Splenda with 1/2 c. brown sugar, and 4 tsp. truvia, forgot the salt...oops, and used plain fat free yogurt (1/2 c.) instead of the cream. We really like spices so I may use a bit more next time...still it was great cold or warm. I'm making batch #2 today...we ate it for lunch yesterday.

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this helpful. Was it helpful to you? [Yes] [No]farmchick #2November 16, 2009

Love it!! And it's SO easy! I've been low-carbing for almost a year now and I've made this recipe four times already! My husband and 7-year old daughter (who don't eat LC) also love it! This recipe is a keeper!

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this helpful. Was it helpful to you? [Yes] [No]pokie6meNovember 02, 2009

Followed directions except I didn't have clove or pumpkin spice to sub with so I added a bit of nutmeg. Probably would have been even better if I had the right spices but overall, I was very pleased with it. We used fresh pumpkin. For someone following a low carb diet...this is a great replacement for all the Halloween/Thanksgiving treats everybody else is eating !

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this helpful. Was it helpful to you? [Yes] [No]kylienkateNovember 01, 2009

FABULOUS!!!!! This was so great - thank you!!! Made it for Halloween and will be making it for Turkey day and Christmas if not again in between!!

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this helpful. Was it helpful to you? [Yes] [No]greyghostOctober 31, 2009